- 1 Red Peppers
- 1 Yellow Pepper
- 250 g Bread
- 80 g Black Olives
- 40 g grated Parmesan cheese
- 40 g Breadcrumbs
- 20 g Salted Capers
- 1 Eggs
- 1 clove Garlic
- to taste Parsley
- to taste Basil
- to taste Extra Virgin Olive Oil
- to taste Black Pepper
Neapolitan stuffed peppers are a rich and substantial second course that pays homage to the Mediterranean flavors. These are roasted peppers stuffed with a generous filling which generally includes bread, eggs and tantalizing ingredients such as olives, capers and in some cases even anchovies and fried eggplants (in the most tempting versions!). In our recipe, a clever covering of breadcrumbs mixed with Parmesan will give an irresistible crunchy browning. Stuffed peppers are a must in southern Italian cuisine and there are countless variations: from rice-filled peppers to vegetarian ones, ricotta-stuffed peppers, eggplants and pine nuts, not forgetting the more classic meat-and-sausage-filled peppers. .. impossible to choose the best ones!
To make the stuffed Neapolitan peppers, start by roasting the peppers on the flame of the stove with a special flame spreader for at least 10 minutes each, turning them from time to time. If you do not have the flame spreader, you can roast the peppers on a very hot pan.
Put the peppers in a baking dish, cover them with plastic wrap and leave them like this, before depriving them of the skin, for at least 15 minutes.
In the meantime, take care of the filling: cut the bread into slices, cut it into cubes and pitted the Gaeta olives with the appropriate tool or a knife. Place the bread, basil leaves and parsley, olives and carefully desalted capers in the mixer bowl. Add the peeled garlic and finally add the egg. Whisk everything until the mixture is homogeneous and compact. Add some ground pepper to taste. It will not be necessary to add more salt to the dough as the capers, olives and bread are already quite savory.
Meanwhile, get your peppers and remove the outer skin that will come off easily. Cut the top cap and remove the inner seeds.
Now oil a baking dish, place the peppers and fill them with the filling you prepared earlier.
In a bowl, mix the grated Parmesan cheese with the breadcrumbs and spread the mixture over the peppers, season with a drizzle of olive oil and season to taste with ground black pepper.
Cook the peppers in a preheated static oven at 180 ° for 35 minutes. When cooked, they will be well browned on the surface. Let it cool and then serve the Neapolitan stuffed peppers!